12 Delicious Granddads Peppermint Fudge Recipes

There’s something irresistibly nostalgic about granddad’s peppermint fudge, a sweet treat that brings warmth and joy to any gathering. Whether you’re looking to recreate childhood memories or start new traditions, our roundup of 12 delicious recipes offers a twist for every taste. From classic creamy to innovative crunchy, these fudge variations promise to delight your taste buds and impress your loved ones. Dive in and discover your next favorite!

Classic Granddads Peppermint Fudge

Yesterday, I stumbled upon my granddad’s old recipe box, and let me tell you, it was like hitting the jackpot. Among the treasures was his famous peppermint fudge recipe, a holiday staple that brings back memories of snowy evenings and family gatherings. I knew I had to share it with you all, especially since it’s surprisingly simple to make.

Ingredients

• 2 cups of granulated sugar
• 1/2 cup of unsalted butter
• a splash of whole milk
• 1/2 cup of heavy cream
• a pinch of salt
• 1 tsp of pure vanilla extract
• a couple of drops of peppermint oil
• 1 cup of mini marshmallows
• 1/2 cup of crushed peppermint candies

Instructions

1. Grab a medium saucepan and combine the sugar, butter, milk, and heavy cream over medium heat. Stir until the sugar dissolves completely.
2. Once dissolved, crank up the heat to medium-high and bring the mixture to a boil. Keep it boiling for exactly 5 minutes, stirring occasionally to prevent burning.
3. Remove the saucepan from the heat and quickly stir in the salt, vanilla extract, peppermint oil, and mini marshmallows until everything is melted and smooth.
4. Pour the mixture into a greased 8×8 inch baking dish and sprinkle the crushed peppermint candies on top, pressing them lightly into the fudge.
5. Let the fudge cool at room temperature for about 2 hours, then pop it into the fridge for another hour to set completely.
6. Once set, cut the fudge into small squares and serve. For an extra festive touch, wrap individual pieces in parchment paper and tie with a ribbon.

Rich and creamy with a refreshing peppermint zing, this fudge is the perfect balance of sweet and minty. The crushed candies on top add a delightful crunch, making it a hit at any holiday party. Try pairing it with a cup of hot cocoa for the ultimate cozy treat.

Granddads Peppermint Fudge with Dark Chocolate

Perfect for those chilly evenings when you’re craving something sweet but not overly complicated, my Granddad’s Peppermint Fudge with Dark Chocolate is a recipe that’s been passed down through generations. It’s rich, minty, and has just the right amount of chocolatey depth to satisfy any sweet tooth. I remember helping him make it as a kid, and now, it’s my go-to when I need a little comfort.

Ingredients

• 2 cups of dark chocolate chips (the good quality ones make all the difference)
• 1 can (14 oz) of sweetened condensed milk (don’t skimp on this, it’s the secret to creamy fudge)
• A splash of vanilla extract (about 1 tsp)
• A couple of drops of peppermint extract (start with 1/4 tsp and adjust to taste)
• A pinch of salt (just to balance the sweetness)
• 1/2 cup of crushed peppermint candies (for that festive crunch)

Instructions

1. Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal later.
2. In a medium saucepan over low heat, combine the dark chocolate chips and sweetened condensed milk. Stir constantly until the chocolate is completely melted and the mixture is smooth, about 5 minutes. Tip: Keep the heat low to prevent the chocolate from seizing.
3. Remove the saucepan from the heat. Stir in the vanilla extract, peppermint extract, and a pinch of salt until well combined. Tip: Taste the mixture now to adjust the peppermint flavor to your liking.
4. Pour the fudge mixture into the prepared pan, spreading it evenly with a spatula.
5. Sprinkle the crushed peppermint candies evenly over the top of the fudge, gently pressing them in so they stick. Tip: For extra crunch, you can reserve some candies to sprinkle on top after cutting.
6. Refrigerate the fudge for at least 2 hours, or until it’s firm enough to cut into squares.
7. Using the parchment paper overhang, lift the fudge out of the pan. Cut into 1-inch squares with a sharp knife.

So creamy and rich, with a refreshing peppermint zing and a satisfying crunch from the candies, this fudge is a crowd-pleaser. Serve it on a pretty plate at your next gathering, or package it up as a heartfelt homemade gift. Either way, it’s sure to bring smiles.

Granddads Peppermint Fudge Swirl Brownies

Remember those lazy Sunday afternoons at granddad’s, where the air was always sweet with the promise of something baking? That’s exactly the vibe these peppermint fudge swirl brownies bring to my kitchen every time I whip them up. They’re a nod to tradition with a playful twist that’s all my own.

Ingredients

• 1 cup of unsalted butter, because everything’s better with butter, right?
• 2 cups of granulated sugar, for that perfect sweetness
• 4 large eggs, at room temperature to mix better
• 1 tsp of vanilla extract, a splash of love
• 1 cup of all-purpose flour, the backbone of our brownies
• 1/2 cup of cocoa powder, for that deep chocolate flavor
• 1/4 tsp of salt, just a pinch to balance the sweetness
• 1/2 cup of peppermint chips, for that cool twist
• 1/2 cup of fudge sauce, because why not?

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. A little tip: lining it with parchment paper makes removal a breeze.
2. In a microwave-safe bowl, melt the butter in 30-second bursts until fully liquid. Stir in the sugar until it’s all cozy and combined.
3. Beat in the eggs one at a time, then add the vanilla extract. This is where the magic starts, so take your time.
4. Sift together the flour, cocoa powder, and salt, then gently fold them into the wet ingredients. Overmixing is the enemy of fudgy brownies, so stop when just combined.
5. Pour half the batter into the prepared pan. Dollop with half the fudge sauce and sprinkle half the peppermint chips. Repeat with the remaining batter, fudge, and chips. Use a knife to swirl everything together for that marbled look.
6. Bake for 25-30 minutes. A toothpick should come out with a few moist crumbs, but not wet batter. Remember, they’ll continue to cook a bit as they cool.
7. Let them cool in the pan for at least 30 minutes before cutting. Patience is key here, unless you’re okay with gooey squares (which, honestly, isn’t the worst thing).

Chewy, rich, and with just the right amount of peppermint zing, these brownies are a dream. Serve them slightly warm with a scoop of vanilla ice cream for an extra indulgent treat that’ll have everyone asking for seconds.

Granddads Peppermint Fudge Ice Cream

Last summer, I stumbled upon my granddad’s old recipe box, and let me tell you, it was a treasure trove of nostalgia. Among the yellowed index cards was this gem for Peppermint Fudge Ice Cream, a recipe that instantly transported me back to those sweltering July afternoons spent on his porch. It’s creamy, minty, and has just the right amount of chocolate swirls—perfect for beating the heat.

Ingredients

• 2 cups of heavy cream (because why not go all out?)
• 1 cup of whole milk (for that creamy dreaminess)
• 3/4 cup of granulated sugar (sweetness is key)
• A pinch of salt (to balance the sweet)
• 1 tsp of peppermint extract (for that refreshing kick)
• A couple of drops of red food coloring (optional, but it makes it pretty)
• 1/2 cup of fudge sauce (homemade or store-bought, no judgment here)

Instructions

1. In a large bowl, whisk together the heavy cream, milk, sugar, and salt until the sugar is completely dissolved. This might take a couple of minutes, but it’s worth it for that smooth texture.
2. Stir in the peppermint extract and food coloring until you’ve got a uniform, pastel pink mixture. Tip: If you’re using food coloring, add it drop by drop to avoid going from pretty pink to neon nightmare.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. Tip: If you don’t have an ice cream maker, you can freeze the mixture in a shallow dish, stirring every 30 minutes until it’s firm, but the texture won’t be as creamy.
4. Once the ice cream is almost set, drizzle in the fudge sauce and give it a few gentle folds to create swirls. Tip: Don’t overmix here; you want those beautiful ribbons of fudge throughout.
5. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until it’s firm enough to scoop.

Buttery smooth with a refreshing peppermint zing and rich fudge swirls, this ice cream is a dream come true. Serve it in waffle cones for an extra crunch, or between two cookies for an epic ice cream sandwich. Either way, it’s bound to be a hit.

Granddads Peppermint Fudge Cookies

Unbelievable as it may seem, these Peppermint Fudge Cookies are a recipe passed down from my granddad, who swore by the magic of peppermint to make any dessert unforgettable. I remember sneaking into the kitchen as a kid, the cool minty aroma mixing with rich chocolate, a scent that still takes me back every time I bake these.

Ingredients

• 1 cup of unsalted butter, softened (because granddad said it makes the cookies fluffier)
• 2 cups of granulated sugar (for that perfect sweetness)
• A couple of large eggs (room temperature, they blend better)
• A splash of vanilla extract (the good kind, it makes a difference)
• 3 cups of all-purpose flour (sifted, unless you want lumpy cookies)
• 1/2 cup of cocoa powder (the darker, the better for fudge cookies)
• 1 tsp of baking soda (to give them a little lift)
• A pinch of salt (to balance the sweetness)
• 1 cup of crushed peppermint candies (plus a little extra for sprinkling on top)
• 1/2 cup of semi-sweet chocolate chips (because more chocolate is always better)

Instructions

1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Trust me, it saves so much cleanup time.
2. In a large bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This should take about 3 minutes with an electric mixer.
3. Beat in the eggs one at a time, then add the vanilla extract. Make sure each egg is fully incorporated before adding the next.
4. In a separate bowl, whisk together the sifted flour, cocoa powder, baking soda, and salt. Gradually add this to the wet ingredients, mixing until just combined.
5. Fold in the crushed peppermint candies and chocolate chips. The dough will be thick, but that’s what you want for these cookies.
6. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Sprinkle a few extra peppermint pieces on top for that festive look.
7. Bake for 10-12 minutes. The cookies should be set around the edges but still soft in the center. They’ll firm up as they cool.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Out of the oven, these cookies are a perfect blend of chewy and crisp, with bursts of cool peppermint and rich chocolate in every bite. Serve them with a cold glass of milk or crumble them over vanilla ice cream for an extra special treat.

Granddads Peppermint Fudge Cheesecake

Craving something sweet that reminds you of holidays at granddad’s? This peppermint fudge cheesecake is a nostalgic twist on a classic, blending rich chocolate with a cool peppermint kick. It’s the kind of dessert that makes you sneak back into the kitchen for just one more bite.

Ingredients

• 2 cups of graham cracker crumbs (because who measures, just crush a bunch!)
• 1/2 cup of melted butter (the real deal, none of that margarine stuff)
• 3 packages of cream cheese, softened (leave it out for an hour, no cheating)
• 1 cup of sugar (because sweet is the name of the game)
• 3 eggs (farm fresh if you can swing it)
• 1 tsp of vanilla extract (the good kind)
• 1/2 cup of sour cream (for that tangy twist)
• 1 cup of dark chocolate chips (melted, because chocolate solves everything)
• 1/2 tsp of peppermint extract (just enough to feel festive)
• A splash of heavy cream (to smooth things out)
• A couple of crushed candy canes (for that holiday crunch)

Instructions

1. Preheat your oven to 325°F. Trust me, it’s the perfect temp for cheesecake.
2. Mix the graham cracker crumbs and melted butter until it feels like wet sand. Press it into the bottom of a 9-inch springform pan. Tip: Use a glass to press it down evenly.
3. Beat the cream cheese and sugar until it’s smooth. No lumps allowed here.
4. Add the eggs one at a time, mixing well after each. This is your arm workout for the day.
5. Stir in the vanilla, sour cream, and peppermint extract. Taste it? Yeah, that’s the good stuff.
6. Pour half the batter over the crust. Now, drizzle the melted chocolate over it and swirl with a knife. Tip: Don’t overmix, or you’ll lose the swirl.
7. Add the rest of the batter, then repeat the chocolate swirl. Bake for 55 minutes. Tip: The center should jiggle slightly when it’s done.
8. Let it cool in the oven with the door cracked for an hour. Then, chill it for at least 4 hours. Patience is key.
9. Before serving, whip the heavy cream until stiff peaks form and spread it over the top. Sprinkle with crushed candy canes for that festive touch.

This cheesecake is creamy with a perfect peppermint punch, and the fudge swirls make every bite a surprise. Try serving it with a hot cocoa for the ultimate cozy dessert experience.

Granddads Peppermint Fudge Hot Chocolate

Afternoon cravings hit differently, especially when it’s chilly outside, and all I can think about is wrapping my hands around a warm mug of something sweet and comforting. That’s how I stumbled upon recreating my granddad’s legendary peppermint fudge hot chocolate—a recipe he swore by during the holiday season but honestly, it’s too good to save for just one time of year.

Ingredients

• 2 cups of whole milk (because skim just doesn’t cut it for richness)
• A generous splash of heavy cream
• 1/2 cup of semi-sweet chocolate chips (the good quality ones make all the difference)
• A couple of tablespoons of unsweetened cocoa powder
• 1/4 teaspoon of peppermint extract (adjust if you’re not a huge mint fan)
• A small handful of mini marshmallows (for that nostalgic touch)
• A pinch of salt (to balance the sweetness)

Instructions

1. Grab a medium saucepan and pour in the whole milk and heavy cream, setting the heat to medium-low. You want it warm but not boiling—keep an eye out for small bubbles around the edges.
2. Once the milk mixture is warm, whisk in the chocolate chips and cocoa powder until everything’s melted and smooth. This might take a couple of minutes, but patience is key here for that silky texture.
3. Stir in the peppermint extract and that pinch of salt. Taste it now—this is your chance to adjust the mintiness to your liking.
4. Pour the hot chocolate into your favorite mug, top with those mini marshmallows, and give it a minute so they start to melt slightly.
5. Tip: For an extra indulgent twist, drizzle some melted chocolate on top or add a candy cane for stirring. Another tip: If you’re making this for a crowd, keep it warm in a slow cooker on the lowest setting. And lastly, always use a whisk for mixing—it prevents the cocoa from clumping.

My granddad’s peppermint fudge hot chocolate is the epitome of cozy—creamy, with just the right amount of minty freshness cutting through the richness. Serve it with a side of your favorite holiday cookies, or for the adults, a splash of peppermint schnapps turns it into an unforgettable nightcap.

Granddads Peppermint Fudge Pancakes

Now, let me tell you about a recipe that’s close to my heart, Granddad’s Peppermint Fudge Pancakes. It’s a quirky twist on the classic breakfast staple that brings back memories of chilly mornings and the sweet, minty aroma filling the kitchen. I remember how granddad would always say, ‘It’s not breakfast without a little adventure,’ and these pancakes are just that.

Ingredients

• 1 cup of all-purpose flour
• 2 tbsp of sugar
• 1 tsp of baking powder
• A pinch of salt
• 1 cup of milk
• 1 egg
• 2 tbsp of melted butter
• A splash of vanilla extract
• 1/2 cup of crushed peppermint candies
• 1/4 cup of fudge pieces

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
2. In another bowl, beat the egg, then mix in the milk, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix; a few lumps are okay for fluffy pancakes.
4. Gently fold in the crushed peppermint candies and fudge pieces into the batter.
5. Heat a non-stick skillet over medium heat (about 350°F) and lightly grease it with butter or cooking spray.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Tip: Wait until bubbles form on the surface before flipping to ensure they’re perfectly cooked.
7. Cook for about 2-3 minutes on each side, or until golden brown. Tip: Keep the cooked pancakes warm in a low oven while you finish the batch.

After all these years, the combination of fluffy pancakes with the crunch of peppermint and gooey fudge still surprises me. Serve them stacked high with a drizzle of chocolate syrup and a sprinkle of extra peppermint for that festive touch. Absolutely, a breakfast that’s anything but ordinary.

Granddads Peppermint Fudge Milkshake

How many times have I found myself craving something sweet, creamy, and with just the right kick of peppermint to remind me of those holidays at granddad’s? Too many to count, which is why I’m sharing his legendary Peppermint Fudge Milkshake recipe with you today. It’s the perfect blend of nostalgia and indulgence, and trust me, it’s as easy to make as it is delicious.

Ingredients

• 2 cups of vanilla ice cream (because let’s be honest, more is always better)
• 1/2 cup of milk (whole milk for that creamy dreaminess)
• 1/4 cup of peppermint syrup (the secret weapon)
• 1/4 cup of chocolate fudge sauce (for that rich, gooey goodness)
• A handful of crushed peppermint candies (for that crunch and extra minty zing)
• A splash of vanilla extract (because vanilla makes everything better)

Instructions

1. Grab your blender and make sure it’s ready to go. There’s nothing worse than realizing it’s not plugged in mid-recipe.
2. Add the vanilla ice cream, milk, peppermint syrup, chocolate fudge sauce, and vanilla extract into the blender. Tip: If your fudge sauce is too thick, warm it up for a few seconds to make it easier to blend.
3. Blend on high for about 30 seconds or until everything is smooth and well combined. You’re looking for a creamy consistency with no lumps.
4. Pour the milkshake into your favorite glass. Tip: For an extra chilly experience, pop the glass in the freezer for a few minutes before serving.
5. Sprinkle the crushed peppermint candies on top for that festive look and crunch. Tip: Crushing the candies in a bag with a rolling pin gives you more control over the size of the pieces.

So there you have it, a milkshake that’s not just a treat but a trip down memory lane. The peppermint and chocolate fudge combo is a match made in heaven, offering a refreshing yet rich flavor that’s hard to resist. Serve it with a striped straw for that classic diner feel, or go all out with a dollop of whipped cream on top.

Granddads Peppermint Fudge Pie

This summer, I stumbled upon a recipe that instantly transported me back to my childhood—Granddad’s Peppermint Fudge Pie. It’s the kind of dessert that doesn’t just satisfy your sweet tooth but wraps you in a blanket of nostalgia with every bite. Trust me, it’s as magical as it sounds.

Ingredients

• 1 1/2 cups of crushed graham crackers (because every great pie starts with a solid foundation)
• 1/2 cup of melted butter (the glue that holds our crust together)
• 1 1/2 cups of heavy cream (for that dreamy, cloud-like topping)
• 1 cup of sugar (because sweetness is non-negotiable)
• 1/2 cup of cocoa powder (the deeper, the better)
• A splash of vanilla extract (for that hint of warmth)
• A couple of drops of peppermint extract (the star of the show)
• A pinch of salt (to balance all that sweetness)

Instructions

1. Preheat your oven to 350°F. We’re starting with the crust, after all.
2. Mix the crushed graham crackers and melted butter in a bowl until it feels like wet sand. Press this mixture into a pie dish firmly—this is your pie’s foundation, so no cracks allowed!
3. Bake the crust for 10 minutes, then let it cool. Patience is key here; a warm crust will melt our filling.
4. While the crust cools, whip the heavy cream until soft peaks form. This is where your arm gets a workout, but it’s worth it.
5. In another bowl, mix the sugar, cocoa powder, vanilla extract, peppermint extract, and salt. Fold this into the whipped cream gently—we’re aiming for a smooth, uniform color.
6. Pour the filling into the cooled crust and smooth the top with a spatula. Chill the pie for at least 4 hours, though overnight is better. The waiting is the hardest part.

First bite in, and you’ll notice how the peppermint plays off the rich fudge, creating a symphony of flavors. The crust adds just the right amount of crunch, making each forkful a perfect balance. Serve it with a drizzle of chocolate sauce or a dollop of whipped cream for an extra indulgent treat.

Granddads Peppermint Fudge Cupcakes

Kind of makes you think of childhood, doesn’t it? The moment I first bit into one of Granddad’s peppermint fudge cupcakes, I was transported back to those cozy winter evenings by the fireplace. Now, I’m sharing this nostalgic recipe with you, hoping it brings as much joy to your kitchen as it has to mine.

Ingredients

• 2 cups of all-purpose flour
• 1 cup of granulated sugar
• 1/2 cup of unsweetened cocoa powder
• A pinch of salt
• 1 tsp of baking soda
• A splash of vanilla extract
• 1/2 cup of vegetable oil
• 2 eggs
• 1 cup of buttermilk
• A couple of drops of peppermint extract
• 1 cup of crushed peppermint candies
• 1/2 cup of heavy cream
• 1 cup of semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, salt, and baking soda.
3. Add the vanilla extract, vegetable oil, eggs, and buttermilk to the dry ingredients. Mix until just combined. Tip: Overmixing can make the cupcakes tough.
4. Fold in the crushed peppermint candies gently.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through for even baking.
7. While the cupcakes cool, heat the heavy cream in a small saucepan until it just begins to simmer.
8. Pour the hot cream over the chocolate chips in a bowl, let sit for 2 minutes, then stir until smooth. Tip: This is your ganache—if it’s too thick, add a bit more cream.
9. Drizzle the ganache over the cooled cupcakes and sprinkle with additional crushed peppermint candies.

Velvety and rich, these cupcakes strike the perfect balance between the deep chocolate and the cool peppermint. Serve them with a glass of cold milk for that extra touch of nostalgia, or dress them up with a dollop of whipped cream for a more decadent treat.

Granddads Peppermint Fudge Truffles

My granddad always had a knack for turning simple ingredients into something magical, especially around the holidays. His peppermint fudge truffles were a family favorite, and today, I’m sharing his secret recipe with you—because some traditions are too good not to pass on.

Ingredients

• 2 cups of semi-sweet chocolate chips (the good kind, because quality matters)
• 1/2 cup of heavy cream (go for the full-fat version for that creamy texture)
• A splash of peppermint extract (just enough to give it that festive kick)
• A couple of crushed candy canes (for that crunch and extra peppermint flavor)
• 1 tbsp of unsalted butter (because everything’s better with butter)

Instructions

1. Grab a medium saucepan and pour in the heavy cream. Heat it over medium heat until it’s just about to boil, then immediately remove it from the heat. This is your cue to add the chocolate chips.
2. Add the chocolate chips to the hot cream and let them sit for a minute to soften. Then, stir until the mixture is smooth and glossy. Tip: If the chocolate isn’t melting smoothly, a quick 10-second blast in the microwave can help.
3. Stir in the peppermint extract and butter until the butter is fully melted and the extract is evenly distributed. Tip: Taste as you go with the extract—it’s strong stuff!
4. Pour the mixture into a shallow dish and chill in the fridge for at least 2 hours, or until it’s firm enough to handle.
5. Once chilled, use a small scoop or a spoon to form the mixture into balls. Roll each ball in the crushed candy canes until well coated. Tip: Wet your hands slightly to prevent the mixture from sticking too much.

Keep these truffles in the fridge until you’re ready to serve them, but let them sit out for a few minutes before eating to soften slightly. The combination of rich chocolate and cool peppermint is irresistible, especially when paired with a hot cup of cocoa. Know what’s even better? Watching your friends and family’s faces light up when they take their first bite.

Conclusion

From classic twists to innovative creations, these 12 Granddad’s Peppermint Fudge recipes offer something sweet for everyone. We hope you’re inspired to whip up a batch (or two!) and share the joy of homemade fudge with loved ones. Don’t forget to leave a comment with your favorite recipe and pin this article to your Pinterest board for easy access to these delightful treats. Happy cooking!